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Sweet potato mash recipe with red pepper gravy and Meatballs
- 40 Minutes
- 4 Servings
Ingredients
- 1 red chilli pepper
- 1 clove of garlic
- 1 shallot
- 1 tablespoon of mild paprika powder
- 1 tablespoon of tomato puree
- 300 ml of vegetable stock
- salt and pepper to taste
For the mash:
- ½ kilo of sweet potatoes
- 2 sticks of cellery
- 150 grams of peas
- 4 sprig onions
- 2 tablespoons of sun-dried tomatoes
- 2 tablespoons of ground cumin
- 2 tablespoons of aniseed
- 2 tablespoons of ground ginger
- olive oil
- salt and pepper to taste
Preparation
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Preheat the oven to 180 degrees C.
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Peel the sweet potatoes, cut into similarly sized pieces. Divide the potato cubes over an oven dish. Sprinkle with the spices and salt and pepper.
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Spoon through with two tablespoons of olive oil. Roast for about 25 minutes until tender.
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Remove the seeds from the chilli pepper and dice.
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Finely chop the shallots and mince the garlic.
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Fry the shallots, the chilli pepper and the garlic in 1 tablespoon of olive oil. Add the paprika powder.
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Stir in the tomato puree and leave to cook for about 5 minutes.
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Add the vegetable stock and bring up to the boil. Add the Meatballs to this gravy and warm through.
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Blanch the peas for 2 to 4 minutes.
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Chop the cellery into small cubes.
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Chop the sun-dried tomatoes and the spring onions.
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Mash the sweet potatoes and stir through the cellery, the peas and the sun-dried tomatoes. Add salt and pepper to taste.
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Serve the mash and meatballs with a nice spoon of gravy.
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